Raspberry frosting and ganache turn boxed cake mix into decadent treats.
1 (15.25 oz.) pkg. dark chocolate fudge cake mix
⅓ cup oil
¾ cup heavy cream
1 cup semisweet chocolate chips
1 cup butter, at room temp.
2 cups confectioners’ sugar
¼ cup seedless raspberry jam
1 tsp. vanilla extract
8 drops red liquid food coloring
24 raspberries, from 6-oz. pkg.
- Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium speed, beat 2 min. Divide batter evenly among liners. Bake until toothpick inserted into centers comes out clean, 18–21 min.; let cool.
- In microwave-safe bowl, microwave cream in 30-sec. intervals until hot; stir in chocolate chips. Let stand 5 min.; whisk until smooth. On medium speed, beat butter until fluffy, 2 min. On low speed, beat in sugar. Add jam, vanilla and food coloring; beat until blended. On medium-high speed, beat until fluffy, 2 min. Transfer to pastry bag fitted with star tip.
- Spread 1½ tsp. chocolate mixture over each cupcake; pipe frosting on top. Dollop with remaining chocolate mixture. Garnish with raspberries.